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Southwestern Taco Casserole Recipe

When you're bored with traditional tacos, give this filling main dish a try. It puts the same Southwestern taste into a comforting casserole. —Bonnie King, Lansing, Michigan

TOTAL TIME: Prep: 20 min. Bake: 20 min.YIELD:6-8 servings

Ingredients

2-1/2 pounds ground beef

2 packages taco seasoning

2/3 cup water

1 can (16 ounces) kidney beans, rinsed and drained

1 cup (4 ounces) shredded Monterey Jack or pepper Jack cheese

2 eggs, lightly beaten

1 cup 2% milk

1-1/2 cups biscuit/baking mix

1 cup (8 ounces) sour cream

1 cup (4 ounces) shredded cheddar cheese

2 cups shredded lettuce

1 medium tomato, diced

1 can (2-1/4 ounces) sliced ripe olives, drained

Directions

1.In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat and simmer for 5 minutes. Stir in beans.

2. Spoon meat mixture into a greased 8-in. square baking dish. Sprinkle with Monterey Jack cheese. In a large bowl, combine the eggs, milk and biscuit mix until moistened. Pour over cheese.

3. Bake, uncovered, at 400° for 20-25 minutes or until lightly browned and a knife inserted near the center comes out clean. Spread with sour cream. Top with cheddar cheese, lettuce, tomato and olives.
Yield: 6-8 servings.